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Default Skirt steak substitute?

On Sat, 7 Nov 2009 01:40:27 -0500, "Zeppo" >
wrote:

>"Ravenlynne" > wrote in message
...
>>
>> I'm making this recipe:
>>
>> http://www.foodnetwork.com/recipes/d...skirt-steak-ch
>> urrasco-recipe/index.html
>>
>> It calls for skirt steak, but they don't carry it at the commissary
>> here and I'm not going out in town, wasting expensive gas looking for
>> this cheap cut of beef. Can I substitute flank steak?

>
>If they have flat-iron that would work just as well.
>
>Not sure why but the local Gianardi's (Safeway) has been carrying Skirt and
>Flat Iron in addition to flank lately. It's often on sale.
>

Is that a southern california chain? I thought you meant it was owned
by Safeway. Imagine my surprise when I put my zip code into their
store locator and the local safeways popped up.

--
I love cooking with wine.
Sometimes I even put it in the food.
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Default Skirt steak substitute?

In article >,
blake murphy > wrote:

> On Fri, 06 Nov 2009 13:52:26 -0500, Bob Muncie wrote:


> > lb if I'm making for the family. Remember when chicken wings were also
> > considered scraps until the yuppies caught on?


> i don't think barrooms in buffalo count as 'yuppie.'


I don't think the barrooms in Buffalo accounted for the increase in
price of raw chicken wings. It may have started there, though. Still,
I'll bet they were originally chosen because they were cheap and the
spice boosted the booze sales. I suspect they are no longer free in
Buffalo bars.

--
Dan Abel
Petaluma, California USA

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Default Skirt steak substitute?

blake murphy wrote:
> On Fri, 06 Nov 2009 13:52:26 -0500, Bob Muncie wrote:
>
>> sf wrote:
>>> On Fri, 06 Nov 2009 11:44:11 -0500, Bob Muncie >
>>> wrote:
>>>
>>>> If I'm in a beef mood these days, I can usually find choice Angus strip
>>>> or rib-eyes for around $5.99. Why eat scrap meat when you can eat real
>>>> steaks for the same price?
>>> Fajitas for one. They just plain taste better with "scrap" meat...
>>> especially when that meat has been marinated in chimichurri. I prefer
>>> chimichurri that uses cilantro instead of parsley though.
>>>

>> That's where my guesting rule would have kicked in ;-) I also mentioned
>> I like the texture and taste, just that it's just not worth the extra $3
>> lb if I'm making for the family. Remember when chicken wings were also
>> considered scraps until the yuppies caught on?
>>
>> Bob

>
> i don't think barrooms in buffalo count as 'yuppie.'
>
> blake


I was thinking as Dan was... the cornerstone places like Buffalo
restaurants may have caused the yuppie uprising for chicken wings in
general.

Thanks for clarifing my thoughts Dan :-)

But before the yuppies, the wings were cheap enough to make a ton of
them with little cost.

We will soon run out of good things to make that cost little to make.

My current? I won't tell you... I want it to stay cheap.

Bob
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Ranée at Arabian Knits wrote:
> In article >,
> Tracy > wrote:
>
>> Ranée at Arabian Knits wrote:
>>
>>> We eat about two to four lamb's worth each year, so we're keeping our
>>> eyes on the sheep farm down the street from us to see if they will be
>>> selling in the spring. We'll probably have sticker shock from that,
>>> since the last time we did that we bought for just the cost of
>>> butchering which was something ridiculously low like $125. It was a
>>> friend who was trying to offload an extra lamb as his sheep twinned. We
>>> had about 75-90 pounds (I can't remember how much it was now, it was a
>>> couple years ago) of lamb for around $1.50 a pound.

>> Lamb is ridiculously expensive where I live. I was at the grocery
>> store last night and lamb shoulder steaks were $5.29 per pound.
>> Shanks were the same price. Even the little bits of bone were the
>> same price. A lamb rack was something like $15.99 per pound.

>
> Wow! If you don't mind saying, in what area do you live? We were
> able to get nice bone in leg of lamb for around $3.00 a pound at the
> butcher shop, at the grocery store, in those shrink wrapped packages
> from New Zealand, we could sometimes find it boned for $2.50-3.50 a
> pound. We picked up rack of lamb for about $5.99 a pound. Oddly
> enough, ground lamb cost more than leg of lamb. Usually around $3.99 a
> pound at our butcher. Stew meat was about the same price as beef stew
> meat. Better if you cut up your own from a tougher cut.
>
> Washington does raise its own sheep, but I didn't think it made that
> big a difference. I was thinking we'd get sticker shock from paying
> about $3.50 a pound on lamb.
>
> Regards,
> Ranee @ Arabian Knits
>


I live just outside of Boston. Everything is more expensive here.
We can get rack of lamb cheaper at the Restaurant Depot for around 6.00
per pound. We go there maybe every other month. They have huge cuts of
meat at good prices but I just don't have the space so I am stuck with
stupidmarket prices for most things.

Tracy


Tracy
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Bob Muncie wrote:
> K wrote:
>>> The only thing we didn't ask for, which I wish we had and will
>>> this year, was for the tail. I'd love to roast the tail with our
>>> children like we read about in the Little House books.
>>>

>>
>> Please let us know how the roast pig tail with child comes out. It
>> sounds harsh, but there have been times ...
>>
>>
>>

>
> You love your children enough to eat them?


Are you confused or trying to be funny?

Rob



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Rob wrote:
> Bob Muncie wrote:
>> K wrote:
>>>> The only thing we didn't ask for, which I wish we had and will
>>>> this year, was for the tail. I'd love to roast the tail with our
>>>> children like we read about in the Little House books.
>>>>
>>>
>>> Please let us know how the roast pig tail with child comes out. It
>>> sounds harsh, but there have been times ...
>>>
>>>
>>>

>>
>> You love your children enough to eat them?

>
> Are you confused or trying to be funny?
>
> Rob
>


I thought it was a little bit funny.

Lighten up Francis.

Bob
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Default Skirt steak substitute?

Bob Muncie wrote:
> Rob wrote:
>> Bob Muncie wrote:
>>> K wrote:
>>>>> The only thing we didn't ask for, which I wish we had and will
>>>>> this year, was for the tail. I'd love to roast the tail with our
>>>>> children like we read about in the Little House books.
>>>>>
>>>>
>>>> Please let us know how the roast pig tail with child comes out. It
>>>> sounds harsh, but there have been times ...
>>>>
>>>>
>>>>
>>>
>>> You love your children enough to eat them?

>>
>> Are you confused or trying to be funny?
>>
>> Rob
>>

>
> I thought it was a little bit funny.
>
> Lighten up Francis.
>
> Bob


It was odd - maybe funny to you.


Rob
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Default Skirt steak substitute?

"sf" > wrote in message
...
> On Sat, 7 Nov 2009 01:40:27 -0500, "Zeppo" >
> wrote:
>
>>"Ravenlynne" > wrote in message
...
>>>
>>> I'm making this recipe:
>>>
>>> http://www.foodnetwork.com/recipes/d...skirt-steak-ch
>>> urrasco-recipe/index.html
>>>
>>> It calls for skirt steak, but they don't carry it at the commissary
>>> here and I'm not going out in town, wasting expensive gas looking for
>>> this cheap cut of beef. Can I substitute flank steak?

>>
>>If they have flat-iron that would work just as well.
>>
>>Not sure why but the local Gianardi's (Safeway) has been carrying Skirt
>>and
>>Flat Iron in addition to flank lately. It's often on sale.
>>

> Is that a southern california chain? I thought you meant it was owned
> by Safeway. Imagine my surprise when I put my zip code into their
> store locator and the local safeways popped up.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.


They are owned by Safeway. They were a family owned store that grew into a
regional (Southeastern PA) supermarket chain. There stuff was about the
quality and cost of Whole Foods (before there were any in this area) that
Safeway bought. Prior to the sale they were known for their excellent
quality and great customer service. Safeway put an end to all that.

Jon

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"Bob Muncie" > wrote in message
...
> Zeppo wrote:
>> "Ravenlynne" > wrote in message
>> ...
>>> I'm making this recipe:
>>>
>>> http://www.foodnetwork.com/recipes/d...skirt-steak-ch
>>> urrasco-recipe/index.html
>>>
>>> It calls for skirt steak, but they don't carry it at the commissary
>>> here and I'm not going out in town, wasting expensive gas looking for
>>> this cheap cut of beef. Can I substitute flank steak?

>>
>> If they have flat-iron that would work just as well.
>>
>> Not sure why but the local Gianardi's (Safeway) has been carrying Skirt
>> and Flat Iron in addition to flank lately. It's often on sale.
>>
>> Jon

>
> That is another cut that I haven't seen in the three grocery stores I
> commonly shop in a long time. I think of skirt, flank, and flat-iron
> steaks in the same way. They all are nice cuts that can use the jacard,
> and usually are the best choices for several Mexican recipes that I am
> aware of, and love to make. But they are all in the same price range, and
> I still have issue with. Unless I am entertaining, and strip or rib-eye
> won't do, why spend that amount? It makes little sense.
>
> Let me ask you... Would you rather have a grilled angus rib-eye at 12 OZ,
> or 4 Oz of skirt, flat-iron, or flank that is shredded, or in strips for
> use in a mexican style recipe?
>
> Me? I'd like the steak, and hope the sides are as good at matching the
> main topic which is a good beef steak. The sad thing is that both options
> are close in cost these days. Doesn't make much sense, but that is the way
> it is.
>
> Bob
>


Depends, sometimes I'm just in the mood for something different. We usually
buy flank and strip steak and Costco, but sometimes I need to pick up
something quick on the way home. I wouldn't buy rib-eye or Strip at the
supermarket, but the flank, flat-iron and skirt or OK.

The Costco I go to is not much out of the way distance-wise, but is near one
of the largest malls in the US, which can make traffic a nightmare during
rush-hour.

Jon

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On Mon, 9 Nov 2009 11:39:14 -0500, "Zeppo" > wrote:

>Prior to the sale they were known for their excellent
>quality and great customer service. Safeway put an end to all that.


That's usually the case when a corporate giant takes over. It's all
about the bottom line.

--
I love cooking with wine.
Sometimes I even put it in the food.


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Zeppo wrote:
>
>
> "Bob Muncie" > wrote in message
> ...
>> Zeppo wrote:
>>> "Ravenlynne" > wrote in message
>>> ...
>>>> I'm making this recipe:
>>>>
>>>> http://www.foodnetwork.com/recipes/d...skirt-steak-ch
>>>>
>>>> urrasco-recipe/index.html
>>>>
>>>> It calls for skirt steak, but they don't carry it at the commissary
>>>> here and I'm not going out in town, wasting expensive gas looking for
>>>> this cheap cut of beef. Can I substitute flank steak?
>>>
>>> If they have flat-iron that would work just as well.
>>>
>>> Not sure why but the local Gianardi's (Safeway) has been carrying
>>> Skirt and Flat Iron in addition to flank lately. It's often on sale.
>>>
>>> Jon

>>
>> That is another cut that I haven't seen in the three grocery stores I
>> commonly shop in a long time. I think of skirt, flank, and flat-iron
>> steaks in the same way. They all are nice cuts that can use the
>> jacard, and usually are the best choices for several Mexican recipes
>> that I am aware of, and love to make. But they are all in the same
>> price range, and I still have issue with. Unless I am entertaining,
>> and strip or rib-eye won't do, why spend that amount? It makes little
>> sense.
>>
>> Let me ask you... Would you rather have a grilled angus rib-eye at 12
>> OZ, or 4 Oz of skirt, flat-iron, or flank that is shredded, or in
>> strips for use in a mexican style recipe?
>>
>> Me? I'd like the steak, and hope the sides are as good at matching the
>> main topic which is a good beef steak. The sad thing is that both
>> options are close in cost these days. Doesn't make much sense, but
>> that is the way it is.
>>
>> Bob
>>

>
> Depends, sometimes I'm just in the mood for something different. We
> usually buy flank and strip steak and Costco, but sometimes I need to
> pick up something quick on the way home. I wouldn't buy rib-eye or Strip
> at the supermarket, but the flank, flat-iron and skirt or OK.
>
> The Costco I go to is not much out of the way distance-wise, but is near
> one of the largest malls in the US, which can make traffic a nightmare
> during rush-hour.
>
> Jon


You will not hear me disagree. The flavor, recipe, texture, and mood all
contribute to the purchase choices. The only irritation I have is based
on the rising costs for items that were previously considered "scrap" or
low class. Just like I think we have all heard the history of lobsters,
how they were considered poor people's food, and look what they cost now.

Of course, if I invited others over for fajitas, I would not be buying
the round steak. Some recipes should receive the ingredients that made
them special. And yes, I agree taste and texture should be a major part
of that decision.

I agree with the shopping aspect also. No nearby butcher shop, and
Costco while only about 20 miles away, is a pain to drive to when not on
a midday, non-holiday, Saturday or Sunday. Only two routes to get there,
and neither is light on the traffic.

Bob
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Default Skirt steak substitute?

In article >,
Bob Muncie > wrote:

> Of course, if I invited others over for fajitas, I would not be buying
> the round steak. Some recipes should receive the ingredients that made
> them special. And yes, I agree taste and texture should be a major part
> of that decision.


>
> Bob


I use Chuck for fajitas.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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Omelet wrote:
> In article >,
> Bob Muncie > wrote:
>
>> Of course, if I invited others over for fajitas, I would not be buying
>> the round steak. Some recipes should receive the ingredients that made
>> them special. And yes, I agree taste and texture should be a major part
>> of that decision.

>
>> Bob

>
> I use Chuck for fajitas.


I probably picked a poor example as I think the marinade is more
important then the actual cut where fajitas are concerned.

Flank or skirt is more traditional, but several other cuts to include
round or chuck will work.

So you got me there...

But I am standing by what I said, and if I were to have guests over, I'd
use flank or skirt. If it is just family, a thin sliced round is what I
normally use.

I must be getting old. A quick peek in the freezer for the beef,and I
have three Chuck-eye steaks, one Chuck-eye roast, one bottom round
roast. And one l.5 lb of burger (round) package. I need to expand my
horizons.

On the plus, I have spare ribs, pork tenderloin, chicken breast, and
boneless thighs, as well as one package of thick cut pork chops that are
looking tasty.

Tomorrow is looking up now.

Bob

Bob
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On Mon, 09 Nov 2009 18:16:13 -0600, Omelet >
wrote:

>I use Chuck for fajitas.


Interesting use for chuck. I use it for tamales and enchiladas.

--
I love cooking with wine.
Sometimes I even put it in the food.
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On Mon, 09 Nov 2009 20:11:08 -0500, Bob Muncie >
wrote:

>Tomorrow is looking up now.


What are you thinking of fixing?

--
I love cooking with wine.
Sometimes I even put it in the food.


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sf wrote:
> On Mon, 09 Nov 2009 20:11:08 -0500, Bob Muncie >
> wrote:
>
>> Tomorrow is looking up now.

>
> What are you thinking of fixing?
>


I pulled out the 1~1.5" pork chops out. I originally got them as a
family pack at 6/4.5 lbs. The other two 2 packs (re-packaged at home),
I've already eaten, and they were excellent. I had forgotten the last
pack was still there.

I have a ton of fresh spices (I printed a number of $1 off coupons for
McCormicks and updated some of my older spices), and a new box of Panko
bread crumbs. So I am planning on doing a home version of breaded pork
chops in the oven at 425F until they reach 155F. And to go non-standard,
I have some really nice looking Idaho (Michigan) potatoes so I was going
to put a large one, poked with a fork, olive oiled, and rolled in sea
salt in the toaster oven for an hour at 425F. I have a package of
broccoli and cheddar cheese sauce to put on the potato.

First chop will be eaten as cooked, but the second for dinner the
following night, will get sauteed onions and mushrooms with pasta sauce.
I will likely add a slice of two of the baby swiss I recently bought
until bubbly, than add shredded Parmasan, Asiago, and Ramano cheeses as
a finish to the bubbly swiss. I made a similar dish not to long a go
minus the swiss, but it stayed in my memory.

The main thing I love about being able to cook? I can eat like a king
for the same price many in today's market get fast food, or go to a
restaurant for, and I get it for half price.


Bob
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On Mon, 09 Nov 2009 22:06:14 -0500, Bob Muncie >
wrote:

>The main thing I love about being able to cook? I can eat like a king
>for the same price many in today's market get fast food, or go to a
>restaurant for, and I get it for half price.


Heh! What you said you intended to make sounds delicious, but what I
quoted from you speaks volumes. You've been working way too hard too
long... or doing the single's scene too long, I don't know which.

I'm really glad you've discovered cooking for yourself is satisfying
and economical, but FYI... I don't turn down eating out. That's an
over statement, of course, but you get the gist.

--
I love cooking with wine.
Sometimes I even put it in the food.
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Default Skirt steak substitute?


"sf" > wrote in message
...
> On Mon, 09 Nov 2009 22:06:14 -0500, Bob Muncie >
> wrote:
>
>>The main thing I love about being able to cook? I can eat like a king
>>for the same price many in today's market get fast food, or go to a
>>restaurant for, and I get it for half price.

>
> Heh! What you said you intended to make sounds delicious, but what I
> quoted from you speaks volumes. You've been working way too hard too
> long... or doing the single's scene too long, I don't know which.
>
> I'm really glad you've discovered cooking for yourself is satisfying
> and economical, but FYI... I don't turn down eating out. That's an
> over statement, of course, but you get the gist.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.



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Zeppo wrote:
>
> Depends, sometimes I'm just in the mood for something different. We usually
> buy flank and strip steak and Costco, but sometimes I need to pick up
> something quick on the way home. I wouldn't buy rib-eye or Strip at the
> supermarket, but the flank, flat-iron and skirt or OK.


We buy most of our fresh non-seafood meat at Costco. It trends better
than fresh meat from the local grocery stores. Both of the local
Costcos are easier to get to than the nearest non-seafood butcher shop.
For seafood it currently runs around 50-50 Costco and the nearest
seafood specialty store.

Last time we were at the nearet seafood specialty store they had frozen
farmed alligator meat. It's in my freezer now. My wife is out of town
next week and I'm pondering what recipe to use on it while she's gone.
She will not have certain meats cooked at home while she's in town so
for goat and alligator I have it when she's on travel.

I wonder if alligator meat works to treat it like skirt steak? I've had
gator jerky but so far I have not cooked any gator meat.

> The Costco I go to is not much out of the way distance-wise, but is near one
> of the largest malls in the US, which can make traffic a nightmare during
> rush-hour.


For us the nearest Costco is on an arterial with heavy traffic and it's
not practical to leave its parking lot headed home. We go to the second
closest one except near Christmas. It's near Woodfield Mall, the second
biggest mall in the contiguous 48 states, so traffic in that
neighborhood is so bad Thansgiving to Christmas we put up with the
crappy driveway at the nearest one.

We also live about half way between two Ikeas. We go to the one close
to the mall or the one south of us based on the same seasonal traffic
pattern. Ikea Swedish meatballs are a pretty good based for plenty of
recipes.
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Omelet wrote:
> Bob Muncie > wrote:
>
>> Of course, if I invited others over for fajitas, I would not be buying
>> the round steak. Some recipes should receive the ingredients that made
>> them special. And yes, I agree taste and texture should be a major part
>> of that decision.

>
> I use Chuck for fajitas.


He really perfers his name pronouced Carlos with the trilled "R" sound.
;^)

Thin strip sauteed meat works well for tougher more flavorful recipes
but I prefer the slower longer cooked uses like Stroganof.


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Bob Muncie wrote:
> sf wrote:
>> On Mon, 09 Nov 2009 20:11:08 -0500, Bob Muncie >
>> wrote:
>>
>>> Tomorrow is looking up now.

>>
>> What are you thinking of fixing?
>>

>
> I pulled out the 1~1.5" pork chops out. I originally got them as a
> family pack at 6/4.5 lbs. The other two 2 packs (re-packaged at home),
> I've already eaten, and they were excellent. I had forgotten the last
> pack was still there.
>
> I have a ton of fresh spices (I printed a number of $1 off coupons for
> McCormicks and updated some of my older spices), and a new box of Panko
> bread crumbs. So I am planning on doing a home version of breaded pork
> chops in the oven at 425F until they reach 155F. And to go non-standard,
> I have some really nice looking Idaho (Michigan) potatoes so I was going
> to put a large one, poked with a fork, olive oiled, and rolled in sea
> salt in the toaster oven for an hour at 425F. I have a package of
> broccoli and cheddar cheese sauce to put on the potato.
>
> First chop will be eaten as cooked, but the second for dinner the
> following night, will get sauteed onions and mushrooms with pasta sauce.
> I will likely add a slice of two of the baby swiss I recently bought
> until bubbly, than add shredded Parmasan, Asiago, and Ramano cheeses as
> a finish to the bubbly swiss. I made a similar dish not to long a go
> minus the swiss, but it stayed in my memory.
>
> The main thing I love about being able to cook? I can eat like a king
> for the same price many in today's market get fast food, or go to a
> restaurant for, and I get it for half price.
>
>
> Bob


You are lucky you only have to cook for one! That grocery bill gets
expensive when you add a family!

Rob
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Default Skirt steak substitute?

In article >,
Bob Muncie > wrote:

> On the plus, I have spare ribs, pork tenderloin, chicken breast, and
> boneless thighs, as well as one package of thick cut pork chops that are
> looking tasty.
>
> Tomorrow is looking up now.
>
> Bob


Sounds like time for a medieval feast. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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In article >,
sf > wrote:

> On Mon, 09 Nov 2009 18:16:13 -0600, Omelet >
> wrote:
>
> >I use Chuck for fajitas.

>
> Interesting use for chuck. I use it for tamales and enchiladas.


Anything slow cooked, or hot and fast in the case of chuck eyes. ;-d
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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Default Skirt steak substitute?

In article >,
Bob Muncie > wrote:

> I pulled out the 1~1.5" pork chops out. I originally got them as a
> family pack at 6/4.5 lbs. The other two 2 packs (re-packaged at home),
> I've already eaten, and they were excellent. I had forgotten the last
> pack was still there.
>
> I have a ton of fresh spices (I printed a number of $1 off coupons for
> McCormicks and updated some of my older spices), and a new box of Panko
> bread crumbs. So I am planning on doing a home version of breaded pork
> chops in the oven at 425F until they reach 155F. And to go non-standard,
> I have some really nice looking Idaho (Michigan) potatoes so I was going
> to put a large one, poked with a fork, olive oiled, and rolled in sea
> salt in the toaster oven for an hour at 425F. I have a package of
> broccoli and cheddar cheese sauce to put on the potato.
>
> First chop will be eaten as cooked, but the second for dinner the
> following night, will get sauteed onions and mushrooms with pasta sauce.
> I will likely add a slice of two of the baby swiss I recently bought
> until bubbly, than add shredded Parmasan, Asiago, and Ramano cheeses as
> a finish to the bubbly swiss. I made a similar dish not to long a go
> minus the swiss, but it stayed in my memory.


That all sounds wonderful!

>
> The main thing I love about being able to cook? I can eat like a king
> for the same price many in today's market get fast food, or go to a
> restaurant for, and I get it for half price.
>
>
> Bob


Indeed. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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Default Skirt steak substitute?

In article >,
Doug Freyburger > wrote:

> Omelet wrote:
> > Bob Muncie > wrote:
> >
> >> Of course, if I invited others over for fajitas, I would not be buying
> >> the round steak. Some recipes should receive the ingredients that made
> >> them special. And yes, I agree taste and texture should be a major part
> >> of that decision.

> >
> > I use Chuck for fajitas.

>
> He really perfers his name pronouced Carlos with the trilled "R" sound.
> ;^)


Thought it was "Raoul"? ;-)

>
> Thin strip sauteed meat works well for tougher more flavorful recipes
> but I prefer the slower longer cooked uses like Stroganof.


Stroganof is always good!

So are fajita strips slow cooked in the BBQ...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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Omelet wrote:
> In article >,
> Doug Freyburger > wrote:
>
>> Omelet wrote:
>>> Bob Muncie > wrote:
>>>
>>>> Of course, if I invited others over for fajitas, I would not be buying
>>>> the round steak. Some recipes should receive the ingredients that made
>>>> them special. And yes, I agree taste and texture should be a major part
>>>> of that decision.
>>> I use Chuck for fajitas.

>> He really perfers his name pronouced Carlos with the trilled "R" sound.
>> ;^)

>
> Thought it was "Raoul"? ;-)
>
>> Thin strip sauteed meat works well for tougher more flavorful recipes
>> but I prefer the slower longer cooked uses like Stroganof.

>
> Stroganof is always good!
>
> So are fajita strips slow cooked in the BBQ...


You made me snort :-)... tanks for that.

Bob
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Default Skirt steak substitute?

Rob wrote:
> Bob Muncie wrote:
>> sf wrote:
>>> On Mon, 09 Nov 2009 20:11:08 -0500, Bob Muncie >
>>> wrote:
>>>
>>>> Tomorrow is looking up now.
>>>
>>> What are you thinking of fixing?
>>>

>>
>> I pulled out the 1~1.5" pork chops out. I originally got them as a
>> family pack at 6/4.5 lbs. The other two 2 packs (re-packaged at home),
>> I've already eaten, and they were excellent. I had forgotten the last
>> pack was still there.
>>
>> I have a ton of fresh spices (I printed a number of $1 off coupons for
>> McCormicks and updated some of my older spices), and a new box of Panko
>> bread crumbs. So I am planning on doing a home version of breaded pork
>> chops in the oven at 425F until they reach 155F. And to go non-standard,
>> I have some really nice looking Idaho (Michigan) potatoes so I was going
>> to put a large one, poked with a fork, olive oiled, and rolled in sea
>> salt in the toaster oven for an hour at 425F. I have a package of
>> broccoli and cheddar cheese sauce to put on the potato.
>>
>> First chop will be eaten as cooked, but the second for dinner the
>> following night, will get sauteed onions and mushrooms with pasta sauce.
>> I will likely add a slice of two of the baby swiss I recently bought
>> until bubbly, than add shredded Parmasan, Asiago, and Ramano cheeses as
>> a finish to the bubbly swiss. I made a similar dish not to long a go
>> minus the swiss, but it stayed in my memory.
>>
>> The main thing I love about being able to cook? I can eat like a king
>> for the same price many in today's market get fast food, or go to a
>> restaurant for, and I get it for half price.
>>
>>
>> Bob

>
> You are lucky you only have to cook for one! That grocery bill gets
> expensive when you add a family!
>
> Rob


Damn.. thought I already KFd you... my bad. Consider yourself somewhere
else now.

Bob
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Omelet wrote:
> In article >,
> Bob Muncie > wrote:
>
>> On the plus, I have spare ribs, pork tenderloin, chicken breast, and
>> boneless thighs, as well as one package of thick cut pork chops that are
>> looking tasty.
>>
>> Tomorrow is looking up now.
>>
>> Bob

>
> Sounds like time for a medieval feast. <g>


You give me a second smile today. The last medieval feast I had was
actually in the DFW area for a work function.

The food wasn't "great", but the beer helped to make the festivities a
memorable one.

Bob
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Default Skirt steak substitute?

Bob Muncie wrote:
> Omelet wrote:
>> In article >,
>> Doug Freyburger > wrote:
>>
>>> Omelet wrote:
>>>> Bob Muncie > wrote:
>>>>
>>>>> Of course, if I invited others over for fajitas, I would not be
>>>>> buying the round steak. Some recipes should receive the ingredients
>>>>> that made them special. And yes, I agree taste and texture should
>>>>> be a major part of that decision.
>>>> I use Chuck for fajitas.
>>> He really perfers his name pronouced Carlos with the trilled "R"
>>> sound. ;^)

>>
>> Thought it was "Raoul"? ;-)
>>
>>> Thin strip sauteed meat works well for tougher more flavorful recipes
>>> but I prefer the slower longer cooked uses like Stroganof.

>>
>> Stroganof is always good!
>>
>> So are fajita strips slow cooked in the BBQ...

>
> You made me snort :-)... tanks for that.
>
> Bob


I don't know where this post came from, but it wasn't from me.

Looking at the header, it sure looks like it, but it wasn't me.

Bob
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Default Skirt steak substitute?

In article >,
Bob Muncie > wrote:

> Omelet wrote:
> > In article >,
> > Doug Freyburger > wrote:
> >
> >> Omelet wrote:
> >>> Bob Muncie > wrote:
> >>>
> >>>> Of course, if I invited others over for fajitas, I would not be buying
> >>>> the round steak. Some recipes should receive the ingredients that made
> >>>> them special. And yes, I agree taste and texture should be a major part
> >>>> of that decision.
> >>> I use Chuck for fajitas.
> >> He really perfers his name pronouced Carlos with the trilled "R" sound.
> >> ;^)

> >
> > Thought it was "Raoul"? ;-)
> >
> >> Thin strip sauteed meat works well for tougher more flavorful recipes
> >> but I prefer the slower longer cooked uses like Stroganof.

> >
> > Stroganof is always good!
> >
> > So are fajita strips slow cooked in the BBQ...

>
> You made me snort :-)... tanks for that.
>
> Bob


Welcome. ;-) Not sure everyone is familiar with that movie...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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Default Skirt steak substitute?

In article >,
Bob Muncie > wrote:

> Omelet wrote:
> > In article >,
> > Bob Muncie > wrote:
> >
> >> On the plus, I have spare ribs, pork tenderloin, chicken breast, and
> >> boneless thighs, as well as one package of thick cut pork chops that are
> >> looking tasty.
> >>
> >> Tomorrow is looking up now.
> >>
> >> Bob

> >
> > Sounds like time for a medieval feast. <g>

>
> You give me a second smile today. The last medieval feast I had was
> actually in the DFW area for a work function.
>
> The food wasn't "great", but the beer helped to make the festivities a
> memorable one.
>
> Bob


Mmmm... but I prefer honey mead!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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Default Skirt steak substitute?

In article >,
Bob Muncie > wrote:

> Bob Muncie wrote:
> > Omelet wrote:
> >> In article >,
> >> Doug Freyburger > wrote:
> >>
> >>> Omelet wrote:
> >>>> Bob Muncie > wrote:
> >>>>
> >>>>> Of course, if I invited others over for fajitas, I would not be
> >>>>> buying the round steak. Some recipes should receive the ingredients
> >>>>> that made them special. And yes, I agree taste and texture should
> >>>>> be a major part of that decision.
> >>>> I use Chuck for fajitas.
> >>> He really perfers his name pronouced Carlos with the trilled "R"
> >>> sound. ;^)
> >>
> >> Thought it was "Raoul"? ;-)
> >>
> >>> Thin strip sauteed meat works well for tougher more flavorful recipes
> >>> but I prefer the slower longer cooked uses like Stroganof.
> >>
> >> Stroganof is always good!
> >>
> >> So are fajita strips slow cooked in the BBQ...

> >
> > You made me snort :-)... tanks for that.
> >
> > Bob

>
> I don't know where this post came from, but it wasn't from me.
>
> Looking at the header, it sure looks like it, but it wasn't me.
>
> Bob


Oops.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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Omelet wrote:
> In article >,
> Bob Muncie > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> Bob Muncie > wrote:
>>>
>>>> On the plus, I have spare ribs, pork tenderloin, chicken breast, and
>>>> boneless thighs, as well as one package of thick cut pork chops that are
>>>> looking tasty.
>>>>
>>>> Tomorrow is looking up now.
>>>>
>>>> Bob
>>> Sounds like time for a medieval feast. <g>

>> You give me a second smile today. The last medieval feast I had was
>> actually in the DFW area for a work function.
>>
>> The food wasn't "great", but the beer helped to make the festivities a
>> memorable one.
>>
>> Bob

>
> Mmmm... but I prefer honey mead!


I'd be willing to try it, but I think conventional liquids mixed with
diet soda would be something I like more ;-)

i think mead from the recipes I have read would be sweeter than I'd like.

Bob
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Default Skirt steak substitute?

In article >,
Bob Muncie > wrote:

> Omelet wrote:
> > In article >,
> > Bob Muncie > wrote:


> >> The food wasn't "great", but the beer helped to make the festivities a
> >> memorable one.


> > Mmmm... but I prefer honey mead!

>
> I'd be willing to try it, but I think conventional liquids mixed with
> diet soda would be something I like more ;-)
>
> i think mead from the recipes I have read would be sweeter than I'd like.


The alcohol is made by fermentation of sugar (in this case, honey).
Depending on the recipe, some or all of the sugar will be converted to
alcohol.

--
Dan Abel
Petaluma, California USA

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Dan Abel wrote:
> In article >,
> Bob Muncie > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> Bob Muncie > wrote:

>
>>>> The food wasn't "great", but the beer helped to make the festivities a
>>>> memorable one.

>
>>> Mmmm... but I prefer honey mead!

>> I'd be willing to try it, but I think conventional liquids mixed with
>> diet soda would be something I like more ;-)
>>
>> i think mead from the recipes I have read would be sweeter than I'd like.

>
> The alcohol is made by fermentation of sugar (in this case, honey).
> Depending on the recipe, some or all of the sugar will be converted to
> alcohol.
>


I can't complain about the logic, and since I haven't tried it, I will
defer to your wisdom.

Just sounded to sweet to be true :-)

Bob


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Dan Abel wrote:
> Bob Muncie > wrote:
>> Omelet wrote:

>
>> > Mmmm... but I prefer honey mead!


As does Odin.

>> i think mead from the recipes I have read would be sweeter than I'd like.


A number of the commercial brands are sweeter than I like.

> The alcohol is made by fermentation of sugar (in this case, honey).
> Depending on the recipe, some or all of the sugar will be converted to
> alcohol.


For my home brew mead I target dry as well as alcohol content almost as
low as beer. Several of the mead home brewers I know target dry and
alcohol content over 10% to be as strong as wine.

But home brew varies by brewer and batch. I've had sweet home brew mead
and even sparkling mead.

Dry red wines are made from sweet grape juice. Sweet white wines are
made from sweet grape juice. How dry it turns out should be controlled
by the brewer.
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Doug Freyburger wrote:

> Dan Abel wrote:
> > Bob Muncie > wrote:
> >> Omelet wrote:

> >
> >> > Mmmm... but I prefer honey mead!

>
> As does Odin.
>
> >> i think mead from the recipes I have read would be sweeter than

> I'd like.
>
> A number of the commercial brands are sweeter than I like.
>
> > The alcohol is made by fermentation of sugar (in this case, honey).
> > Depending on the recipe, some or all of the sugar will be converted
> > to alcohol.

>
> For my home brew mead I target dry as well as alcohol content almost
> as low as beer. Several of the mead home brewers I know target dry
> and alcohol content over 10% to be as strong as wine.
>


Being a SCAdian, I've had a lot of home brewed mead and Yum!

--

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Ravenlynne wrote:
> Doug Freyburger wrote:
>
>> Dan Abel wrote:
>>> Bob Muncie > wrote:
>>>> Omelet wrote:
>>>>> Mmmm... but I prefer honey mead!

>> As does Odin.
>>
>>>> i think mead from the recipes I have read would be sweeter than

>> I'd like.
>>
>> A number of the commercial brands are sweeter than I like.
>>
>>> The alcohol is made by fermentation of sugar (in this case, honey).
>>> Depending on the recipe, some or all of the sugar will be converted
>>> to alcohol.

>> For my home brew mead I target dry as well as alcohol content almost
>> as low as beer. Several of the mead home brewers I know target dry
>> and alcohol content over 10% to be as strong as wine.
>>

>
> Being a SCAdian, I've had a lot of home brewed mead and Yum!
>

Good for you, and I would appreciate a recipe or two from you that
reflects your good taste, and high percentage of alcohol, that was not
too sweet :-)

Bob
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Bob Muncie wrote:

> Ravenlynne wrote:
> > Doug Freyburger wrote:
> >
> > > Dan Abel wrote:
> >>> Bob Muncie > wrote:
> > > > > Omelet wrote:
> > > > > > Mmmm... but I prefer honey mead!
> > > As does Odin.
> > >
> > > > > i think mead from the recipes I have read would be sweeter
> > > > > than
> > > I'd like.
> > >
> > > A number of the commercial brands are sweeter than I like.
> > >
> > > > The alcohol is made by fermentation of sugar (in this case,
> > > > honey). Depending on the recipe, some or all of the sugar will
> > > > be converted to alcohol.
> > > For my home brew mead I target dry as well as alcohol content
> > > almost as low as beer. Several of the mead home brewers I know
> > > target dry and alcohol content over 10% to be as strong as wine.
> > >

> >
> > Being a SCAdian, I've had a lot of home brewed mead and Yum!
> >

> Good for you, and I would appreciate a recipe or two from you that
> reflects your good taste, and high percentage of alcohol, that was
> not too sweet :-)
>
> Bob


I don't make it, I've just had a lot of it. Sorry....



--

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